CN115152997A - Food nano freeze-drying process - Google Patents
Food nano freeze-drying process Download PDFInfo
- Publication number
- CN115152997A CN115152997A CN202110354255.8A CN202110354255A CN115152997A CN 115152997 A CN115152997 A CN 115152997A CN 202110354255 A CN202110354255 A CN 202110354255A CN 115152997 A CN115152997 A CN 115152997A
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- CN
- China
- Prior art keywords
- freeze
- food
- raw materials
- drying
- water
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- 235000013305 food Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004108 freeze drying Methods 0.000 title claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 230000007062 hydrolysis Effects 0.000 claims abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- VASIZKWUTCETSD-UHFFFAOYSA-N oxomanganese Chemical compound [Mn]=O VASIZKWUTCETSD-UHFFFAOYSA-N 0.000 claims description 4
- 239000012286 potassium permanganate Substances 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000008672 reprogramming Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a food nanometer freeze-drying process method, which comprises the steps of raw material grading, cleaning, disinfection, extraction, hydrolysis, freeze-drying, cutting, packaging and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a food nano freeze-drying process method.
Background
The freeze-dried food is obtained by freeze-drying food. The drying process is to reduce water content in food and raise the concentration of soluble matter in food, so as to lower water activity and inhibit the activity of enzyme in food for long term storage.
The nano food is not only an atom modified food or a food produced by nano equipment, but also a food subjected to molecular and atomic reprogramming by using a nano technology, and certain structures can be changed, so that the absorption rate of certain components can be greatly improved, the transportation of nutrient components in a body is accelerated, and the shelf life of the food is prolonged.
Disclosure of Invention
The invention aims to provide a food nano freeze-drying process method, which adopts a low-temperature drying food freeze-drying technology combined with a microwave extraction technology to prepare food raw materials into nano easily-absorbed nutritional food.
In order to achieve the above purpose, the following technical scheme is provided.
A food nano freeze-drying process method comprises the following steps:
the method comprises the following steps: sorting and sorting raw materials in a grading way, selecting fresh, disease-free and damage-free food raw materials, and grading according to the quality;
step two: rinsing qualified food raw materials by using flowing water, washing away silt and dirt on the surface, and then draining off water;
step three: soaking the food raw materials with water drained off in a potassium permanganate (gray manganese oxygen) solution with five thousandths of concentration for 5-10 minutes, taking out and then washing to achieve the aim of disinfection;
step four: extracting the sterilized food raw materials by adopting a microwave extraction mode to obtain extract liquor;
step five: mixing the extract with salt solution, hydrolyzing to obtain hydrolysate, centrifuging, and removing precipitate to obtain supernatant;
step six: freeze-drying the hydrolyzed supernatant in a vacuum freeze-drying machine, repeatedly cooling from room temperature to-196 deg.C under 0 Pa for three minutes, raising the temperature back to-70 deg.C, lowering the temperature to-196 deg.C, freeze-drying for five times, and removing water to obtain nanometer freeze-dried product;
step seven: cutting the nanometer freeze-dried product into freeze-dried pieces and then vacuum packaging.
The beneficial effects of the invention are as follows:
1. the process method of the invention is different from the traditional food dehydration modes, such as sun drying, air drying, spray drying and the like, but the products obtained by drying in the traditional high-temperature drying modes generally have the advantages of reduced volume and hardened texture, some substances are oxidized, most volatile ingredients are lost, and some heat-sensitive substances, such as protein and vitamin, are denatured. The microorganisms lose their biological activity and the dried material is not easily dissolved in water. The freeze-dried food has the same nutrient components as fresh food, is instant when meeting water, and nano-scale food molecules are easy to penetrate cells to promote the absorption of the nutrient components.
2. The invention adopts a microwave extraction mode, and the microwave extraction method has the advantages of high extraction rate, accuracy, rapidness, low operation cost, reduction of raw material pretreatment cost and no environmental pollution. The microwave ray penetrability is excellent, the microwave ray can be applied to any natural biological material, the required effective components can be extracted at the temperature close to the ambient temperature, and the microwave ray penetrability is extremely effective for the extraction of heat-sensitive components.
3. The raw materials selected by the invention are green pollution-free food, no additive is needed to be added in the whole production process of the product, no preservative is needed to be added during storage after the product is prepared, and the food is green food in the true sense.
Detailed Description
A food nano freeze-drying process method comprises the following steps:
the method comprises the following steps: sorting and sorting raw materials in a grading way, selecting fresh, disease-free and damage-free food raw materials, and grading according to the quality;
step two: rinsing qualified food raw materials by using flowing water, washing away silt and dirt on the surface, and then draining off water;
step three: soaking the food raw materials with water drained off in a potassium permanganate (gray manganese oxygen) solution with five thousandths of concentration for 5-10 minutes, taking out and then washing to achieve the aim of disinfection;
step four: extracting the sterilized food raw materials by adopting a microwave extraction mode to obtain extract liquor;
step five: mixing the extract with salt solution, hydrolyzing to obtain hydrolysate, centrifuging, and removing precipitate to obtain hydrolysis supernatant;
step six: freeze-drying the hydrolyzed supernatant in a vacuum freeze-drying machine, repeatedly cooling from room temperature to-196 deg.C under 0 Pa for three minutes, raising the temperature back to-70 deg.C, lowering the temperature to-196 deg.C, freeze-drying for five times, and removing water to obtain nanometer freeze-dried product;
step seven: cutting the nanometer freeze-dried product into freeze-dried pieces, and vacuum packaging.
Wherein the food raw materials in the step one comprise edible animal and plant, herbaceous plant and fungus food materials.
Examples
A food nano freeze-drying process method comprises the following steps:
the method comprises the following steps: sorting and sorting raw materials in a grading way, selecting fresh, disease-free and damage-free food raw materials, and grading according to the quality;
step two: rinsing qualified food raw materials with flowing water, washing away silt and dirt on the surface, and draining off water;
step three: soaking the food raw materials with water drained off in a potassium permanganate (gray manganese oxygen) solution with five thousandths of concentration for 5-10 minutes, taking out and then washing to achieve the aim of disinfection;
step four: extracting the disinfected food raw materials in a microwave extraction mode to obtain extract liquor;
step five: mixing the extract with salt solution, hydrolyzing to obtain hydrolysate, centrifuging, and removing precipitate to obtain hydrolysis supernatant;
step six: freeze-drying the hydrolyzed supernatant in a vacuum freeze-drying machine, repeatedly cooling from room temperature to-196 deg.C under 0 Pa for three minutes, raising the temperature back to-70 deg.C, lowering the temperature to-196 deg.C, freeze-drying for five times, and removing water to obtain nanometer freeze-dried product;
step seven: cutting the nanometer freeze-dried product into freeze-dried pieces, and vacuum packaging.
The freeze-dried tablet after vacuum packaging has long storage time and small volume, the content of nutrient components in the freeze-dried tablet is far higher than that of the original food raw material under the same volume, and the freeze-dried tablet is instant, can be completely dissolved in one second in one drop of water because of reaching the nanometer level, and is easy to penetrate organs and cells because the nanometer components are extremely small, is easy to be absorbed by human bodies and can not cause burden to the organs.
Claims (1)
1. A food nano freeze-drying process method is characterized by comprising the following steps:
the method comprises the following steps: sorting and sorting raw materials in a grading way, selecting fresh, disease-free and damage-free food raw materials, and grading according to the quality;
step two: rinsing qualified food raw materials with flowing water, washing away silt and dirt on the surface, and draining off water;
step three: soaking the food raw materials with water drained off in a potassium permanganate (gray manganese oxygen) solution with five thousandths of concentration for 5-10 minutes, taking out and then washing to achieve the aim of disinfection;
step four: extracting the sterilized food raw materials by adopting a microwave extraction mode to obtain extract liquor;
step five: mixing the extract with salt solution, hydrolyzing to obtain hydrolysate, centrifuging, and removing precipitate to obtain hydrolysis supernatant;
step six: freeze-drying the hydrolyzed supernatant in a vacuum freeze-drying machine, repeatedly cooling from room temperature to-196 deg.C under 0 Pa for three minutes, raising the temperature back to-70 deg.C, lowering the temperature to-196 deg.C, freeze-drying for five times, and removing water to obtain nanometer freeze-dried product;
step seven: cutting the nanometer freeze-dried product into freeze-dried pieces, and vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110354255.8A CN115152997A (en) | 2021-04-01 | 2021-04-01 | Food nano freeze-drying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110354255.8A CN115152997A (en) | 2021-04-01 | 2021-04-01 | Food nano freeze-drying process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115152997A true CN115152997A (en) | 2022-10-11 |
Family
ID=83476032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110354255.8A Pending CN115152997A (en) | 2021-04-01 | 2021-04-01 | Food nano freeze-drying process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115152997A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971973A (en) * | 2010-10-14 | 2011-02-16 | 上海创博食品技术发展有限公司 | Method for extracting natural food antioxidant from plants |
| CN104824632A (en) * | 2015-05-15 | 2015-08-12 | 四川食为天农业有限公司 | Preparation method of tricholoma matsutake extracting solution freeze-dried powder |
| CN106309143A (en) * | 2015-07-01 | 2017-01-11 | 上海亮靓生物科技有限公司 | Manufacturing method of nano freeze-dried tablet for cosmetic |
-
2021
- 2021-04-01 CN CN202110354255.8A patent/CN115152997A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971973A (en) * | 2010-10-14 | 2011-02-16 | 上海创博食品技术发展有限公司 | Method for extracting natural food antioxidant from plants |
| CN104824632A (en) * | 2015-05-15 | 2015-08-12 | 四川食为天农业有限公司 | Preparation method of tricholoma matsutake extracting solution freeze-dried powder |
| CN106309143A (en) * | 2015-07-01 | 2017-01-11 | 上海亮靓生物科技有限公司 | Manufacturing method of nano freeze-dried tablet for cosmetic |
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